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Bartenders' Manual BARTENDERS' MANUAL Harry Johnson, the "DEAN" of Bartend- ers, published this original manual about 1 860. This complete guide for mixing drinks and running a successful bar was the authoritative manual when drinking was an art. The prices shown in this revised edition are Harry's own Ñou of date to be sure-the recipes, how- ever, we vouch for. Some brands mentioned are now not obtainable-substitute modem brands. THE PUBLISHER. THE NEW AND IMPROVED ILLUSTRATED BARTENDERS' MANUAL OR: HOW TO MIX DRINKS OF THE PRESENT STYLE, Containing Valuable Instructions and Hints by the Author in Reference to the Management of a Bar, a Hotel and a Restau- rant; also a Large List of Mixed Drinks, including American, British, French, German, Italian, Russian, Spanish, etc., with Illustrations and a Compre- hensive Description of Bar Utensils, Wines, Liquors, Ales, Mixtures, etc , etc. 1934 REVISED EDITION. CHARLES E. GRAHAM & CO. NEWARK, N. J. MADE IN U. S. A. PREFACE BY THE AUTHOR In submitting tins manual to the public, I crave in- dulgence for making a few remarks in regard to my- self. Copyright 1934 by Charles E. Graham & Co. The profession-for such it must be admitted-of Newark, N. J. Made in U. S. A. mixing drinks was learned by me, in San Francisco, and, since then, I have had-forty years' experience. Leaving California, in 1868, I opened, in Chicago, what was generally recognized to be the largest and finest establishment of the kind in this country. But the conflagration of 1871 caused me a loss of $100,000 and, financially ruined, I was compelled to start life anew. It was at this time that I was taught the value of true friendship, for numerous acquaintances ten- dered me material assistance, which was, however, gratefully declined. Though later engaged in Boston, at a leading hotel, I soon returned to New York and was employed in one of the well-known hostelries of the Metropolis until , enabled to begin a business of my own, which has since been pre-eminently successful. There was published by me, in San Francisco, the first Bartender's Manual ever issued in the United States. This publication was a virtual necessity-the result of a constant demand for such a treatise by those everywhere engaged in the hotel, bar and restaurant business. As a proof, ten thousand (10,000) copies of tlie work were sold at a price much larger tlian the pres- Illat will be required, with directions for their proper ent cost within the brief period of six weeks. use. There is, additionally, a lar& number of valuable In 1869, 1 was challenged by five of the most pop- hints and items of information for bartenders and, in ular and scientific bartenders of the day to engage I fact, every detail that may be of importance from the in a tourney of skill, at New Orleans, with the sequence moment one steps behind the bar through all tlie re- that to me was awarded the championship of the Unit- qiiirements of oarh day succeeding 'Those who are ed States. thoroughly experienced, and whose competence has To recapitulate:-Having been in the hotel and long since been conceded, have also found this work liquor business, in various capacities, since nly boy- to be of value to them They have always aek~iowl- hood, being employed in some of the most prominent etlged it to be -"a handy volume." hotels, restaurants, and cafes of several large cities, The principle I desire to instill is that this vocation and having traveled extensively in this and other coun- -that of eating and drinking-to be properly suc- tries-especially of Continental Europe-for the sole cessful, must be conducted by the same legitimate purpose of learning tlie methods of preparing the many methods as any other inonied enterprise that appeals different kinds of mixed drinks, with tlie highest let- directly to tlie public. It furnishes a necessity, just ters of recommendation acknowledging my thorough as does the clothier, hatter, and shoe-dealer, and, in ability, I have, after careful preparation with much itself, is an honorable means of livelihood. It should time and expense, succeeded in compiling this work not he regarded 1)y the proprietor or employee as a which is now offered in a revised and up-to-date form. special means of sec~iringthe patronage of friends, There is described and illustrated, in plain language, as a possible avenue of good luck, or as a chance to gain the popular mixed concoctions, fancy beverages, cock- by nefarious opportunities. Tt should be managed tails, punches, juleps, etc. This volume also furnishes alone in an earnest, honorable manner. Believe in comprehensive instructions to be observed in attending yourself, and others will have lait11 in you. a bar, in personal conduct, how to serve and wait on I rlIlie writer has also maclc-for many years past- customers, and all the various details connected with a profession of teaehingtlle art of attending a bar to the business so definitely stated that any person con- any one expressing an inclination to learn. In tlie templating starting in life as a bartender has a per- great number of those who have received instruction fect and valuable guide to aid him in a complete mas- from me in the latest methods and scientific manipu- tery of his line of labor. This manual likewise gives lation, .1 can with pride refer as testimonial of my fit- a complete list of all bar utensils, glass and silver ware, rims as a teacher of l)arton(ling. mixtures, liquors, and different brands of beverages In conclusion, I desire to state that this publication, in its first edition, was the primary work of the kind in the United States, if not in the world; and that I am the originator of a form of manual instruction that may be classified as a contribution to trade literature. Imitation is always the sincerest form of flattery and, consequently, attempts have been made to furnish the INDEX. public with similar efforts by others-efforts that have failed to detract from the popularity and efficiency of Harry Jolinson's Bartender's Manual. RULES AND REGULATIONS. But it is to be noted that this volume is not alone in- tended as a guide to those serving at the bar. Its pur- FROM 1 TO 66. pose is to be a work of reference, as well, for the pro- PAGE. prietors of hotels, restaurants, clubs, steamship lines, How to attend a bar.. 21 public dining-rooms, and all those engaged in catering How a Bartender may obtain a Situation.. 22 The Mutual Relations of Employer and Employee.. 24 to the general needs of "the inner man." Rules for Bartenders in entering and going off duty 28 It is my hope that this guide will not only prove ser- First Duty in opening a Bar-room in the morning.. 29 viceable to the profession, for whom it is specifically Why Bartenders should have their own Union for intended, but, furthermore, to the family circle and Protection and Association.. .. 33 the public in general. The style and art of mixing is Getting your Money when busy or in a rush.. , . .. 38 Hints about training a Boy to the business.. .-. 39 indicated in the twenty odd illustrations that are given Treatment of Patrons-Behavior towards them.. .. 40 in the work, special attention being called to plates How to improve the appearance of Bar and Toilet "Nos. 1 and 3. Plate No. 2 is, likewise, pertinent to Rooms ..........................................42 the text. To know how a customer desires his drink to be Very respectfully yours, r mixed ........................................... 45 Hints fromthe Author .............................. 45 HARRY JOHNSON. The Opening of a New Place.. .. .. .. ... 49 Having a complete Price-List.. 53 To keep Ants and other insects out of mixing bottles 53 Handling Champagnes and other wines.. 54 Cleaning Silverware, Mirrors, etc.. 54 How Corks should be drawn from wine bottles.. 58 Glassware for Strained Drinks.. 59 The Ice Box in your Basement or Cellar.. LIST OF UTENSILS. WINES, LIQUORS AND PRINU- How to handle properly Liquors in casks or bottles .. 6;j PAL STOCK OF RESTAURANT AND CAFE A few remarks about Case Goods .................... 64 . A Tip to Beginners-How to make money .......... 70 FROM 57 TO 70. Keeping Books in a simple manner .................. 76 I PAGE . A Restaurant in connection with a Cafe ............. 78 Complete List of Utensils. etc., used in a Bar Room 147 In connection with the Check System ................ !)a List of Glassware .................................... 149 Concerning High Proof of Liquors .................. 99 List of different Liquors .............................149 Some remarks about Mortgages ...................... 101 List of Wines ........................................151 A few remarks about Cashing Checks ................. 104 List of Cordials ...................................... I51 Rules in reference to a Gigger ....................... 107 List of Ales and Porter ............................. 152 A few remarks regarding Lager Beer ................108 List of Mineral Waters .............................. 152 How Lager Beer should be drawn and served ........ 109 List of Principal Syrups ............................. 153 About bottled Lager Beer. imported as well as domestic 113 List of Principal Bitters .............................153 About Cleaning Beer and Ale pipes .................. 11:j List of Principal Fruits used in a Cafe ............... 158 Relating to Punch Bowls ............................ 114 List of Principal Mixtures ............................154 The proper style of opening and serving Champagne 115 Sundries ............................................ 154 Purchasing Supplies ................................ 116 The Principal Stock of a Restaurant .................1-54 Handing Bar spoons to Customers .................... 116 The Principal Stock of a Cafe ....................... 156 How to keep a Cellar and Store Room ............... How to Clean Brass and other Metals ................ 122 Keeping Glassware ................................. 12:j How to handle Ice ..................................
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